I ran an experiment this weekend. I decided to make sourdough Focaccia. My experiment was to make the same base dough as my recent sourdough Pullman loaves and at the moment of splitting the dough one would continue on the path to be a Pullman loaf and the other Focaccia.
I followed the same recipe and method as before. Once divided I placed one of the parts into an oiled cake pan and stretched it into a rectangle. I then placed it into my proving box set to 84°F.
Once it had risen further (about 90 minutes) I drizzled it with more olive oil, dimpled it with my fingers and topped with Castelvetrano Green Olive, Sundried Tomato and Parmigiana Cheese.
Truthfully, I could have let it rise even further but I was impatient. My dimpling technique needs work. It was my first attempt at this in a long time. I just saw an episode of The Great British Baking Show for Bread week and the participants had to make Focaccia.
I also started my bake at too low a temperature. Next time I’ll bake hotter/faster… 500°F? Not sure yet. Will need to do a bit of research. Certainly want the inside to cook and not scorch my topping.
Note: I did learn from the show that sautéing your toppings (veggies) can prevent that…
BTW I adjusted by adding more time, bumping my heat up +50°F and watching it like a Hawk.
I’m meant to let this cool but couldn’t wait. It smelled heavenly!
I cut myself and my wife some slices and enjoyed them immensely!
Nice crisp crust and chewy center. Irregular structure with both large and small holes. Great “mouth feel” Savory and just the right hint of salt from the Parmigiana cheese.
I continue to be amazed at how many different sourdough breads I can make with this one base recipe! Variables in proving length, temperature, shape, volume/surface ratio can yield vastly different results (all tasty)!
I’m definitely going to keep experimenting like this.